Heat in a pan the water together with the meat and cook until the meat is 3/4 cooked. Remove the meat from the pan and cut into slices and flatten it. Pour out 700 ml of broth. Pound or grind the ingredients for the bumbu into a paste, and rasp the galangal.

Heat in a pan the broth with the bumbu, sereh, salam, laos, meat and coconut milk and bring to the boil. Then add the asam water and cook it gently and until the herbs are well infused and the meat is cooked.